Description
One-Skillet Cheesy Beef and Macaroni is a comforting, hearty dish that combines ground beef, tender elbow macaroni, and a blend of melted cheeses simmered together in a savory tomato and beef broth sauce. This easy, one-pan recipe takes just 35 minutes to prepare and is perfect for a delicious family dinner with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (475 ml) beef broth
- 1 (14 oz) can crushed tomatoes
- 1 1/2 cups (150 g) elbow macaroni (uncooked)
- 2 cups (200 g) shredded cheddar cheese, divided
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Cook Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the skillet.
- Sauté Aromatics and Spices: Add the finely chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic, dried oregano, paprika, salt, and black pepper. Cook for another minute until fragrant.
- Add Liquids and Pasta: Pour in the beef broth and crushed tomatoes, stirring to combine. Add the uncooked elbow macaroni and mix well to combine all ingredients evenly. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low. Cover the skillet and let it simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
- Incorporate Cheese: Remove the skillet from the heat. Stir in 1 1/2 cups of shredded cheddar cheese until it melts and creates a creamy mixture throughout.
- Melt Topping Cheese: Sprinkle the remaining 1/2 cup cheddar cheese and the grated Parmesan cheese evenly on top of the skillet. Cover for 2-3 minutes to allow the cheese to melt.
- Garnish and Serve: Garnish with freshly chopped parsley if desired, then serve the dish hot for a satisfying meal.
Notes
- Drain excess fat from the cooked beef to reduce grease in the final dish.
- Stir occasionally during simmering to prevent macaroni from sticking to the pan bottom.
- Use fresh parsley as a garnish to add color and freshness, but it’s optional.
- This recipe can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the mixture is too thick.
